Pedroza-Escobar David1,2*, Molina-Ramírez Brenda-Sarahí1,3, Torres-Mendoza Danna-Sofia1,4, Hernández-Morales Cecilia5, Castillo-Maldonado Irais1, González-Cortés Tania1, Delgadillo-Guzmán Dealmy3, Ramírez-Moreno Agustina4, González-Luna Pedro IV5,Flores-Loyola Erika4, Haro-Santa Cruz Jorge1, Espino-Silva Perla-Karina1, Arellano Pérez Vertti Rubén Daniel3, Meza-Velázquez Rocío6 and Rosales-González Manuel-Gerardo6
1Centro de Investigacion Biomedica, Universidad Autonoma de Coahuila Unidad Torreon,
Torreon, Mexico
2Centro de Actividades Multidisciplinarias de Prevención CAMP A.C.
3Facultad de Medicina, Universidad Autonoma de Coahuila Unidad Torreon, Torreon, Mexico
4Facultad de Ciencias Biologicas, Universidad Autonoma de Coahuila Unidad Torreon,
Torreon, Mexico
5Facultad de Odontologia, Universidad Autonoma de Coahuila Unidad Torreon, Torreon, Mexico
6Departamento de Investigacion, FACSA, Universidad Juarez del Estado de Durango,
Gomez Palacio, Mexico
Email: dpedroza@uadec.edu.mx
Received-26.06.2024, Revised-13.07.2024, Accepted-28.07.2024
Abstract: During cellular metabolism, some unstable molecules called free radicals are produced. Free radicals are capable of binding to other molecules and cellular structures, affecting their proper functioning, such as enzymes and cell membranes. On the contrary, cells have several systems to neutralize free radicals, for example molecules such as proteins and glutathione function as antioxidants capable of buffering the harmful effects of free radicals. An imbalance between free radicals and cellular antioxidants is known as oxidative stress. Oxidative stress has been associated with multiple diseases such as hypertension, diabetes, obesity, immunodeficiencies, cancer, etc. Currently, healthy lifestyles promote adequate nutrition and incorporate foods rich in antioxidants. Unfortunately, there is no method considered the gold standard for determining the antioxidant capacity of foods or substances. The methods used to determine antioxidant capacity use free radicals such as ORAC-PE, FRAP, TRAP, ABTS and DPPH. These methods are laborious and expensive, so the objective of this work is to evaluate potassium permanganate to determine the antioxidant capacity.
Keywords: Permanganate, Potassium, Gallic acid, Antioxidant capacity, Plant extracts
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